Stuffed Butternut Squash Recipes

STUFFED BUTTERNUT SQUASH

Steps:

• Cut squash in half lengthwise; discard seeds. Place squash, cut side down, in a 15x10x1-in. baking pan. Fill pan with hot water to a depth of 1/2 in. Bake, uncovered, at 350° for 30 minutes. Combine remaining ingredients. Turn squash cut side up; stuff with ham mixture. Cover unstuffed end of squash with foil to prevent drying. Bake at 350° for 30 minutes or until squash is tender.

STUFFED BUTTERNUT SQUASH

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Place squash in a baking dish with one inch of water, and cover with foil.
• Bake squash in the preheated oven for 1 hour, or until flesh is fork-tender. Keep warm.
• In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes.
• Meanwhile, place Brussels sprouts, carrots, and garbanzo beans in a skillet over medium high heat. Stir together soy milk, tamari, turmeric, and garlic, and add to the skillet, tossing to coat. Cover, and simmer for 20 minutes, or until tender. Add a small amount of water or more soy-tamari mixture, as needed, to prevent drying out. Combine rice with vegetable mixture, and scoop into squash. Serve with additional tamari and season to taste. Enjoy!

WHOLE STUFFED BUTTERNUT SQUASH

Steps:

• Preheat the oven to 375°F. Line a sheet pan with parchment paper or a silicone mat and place a rack on top.
• Halve the butternut squash lengthwise. Remove the seeds and discard. Using a melon baller, cut a channel into the neck of the squash, leaving a 3/4-inch border of flesh on the sides and bottom. Save the removed squash for another use or discard. Season the flesh with salt and pepper.
• Heat 1 tablespoon of the olive oil over medium-high heat in a small skillet. Add the celery and onions and cook just until softened, about 3 minutes. Combine the celery and onions, cornbread, rosemary, thyme, sage, cranberries and pecans in a bowl and toss to combine well. Add the vegetable stock and mix just until moistened and combined. Season with salt and pepper.
• Line the bottom of each butternut squash half with a layer of green beans. Top with the cornbread filling. Lay the carrot down the middle of 1 of the squash halves. Spread about 1 teaspoon of the butter over the carrot (enough to generously coat) and dot the cornbread mixture evenly with the remaining butter. Sprinkle the carrot with the brown sugar. Slide the squash pieces next to each other and carefully close the butternut squash and lay on one side. Tie in the middle and at each end with butcher's twine.
• Crumple a piece of aluminum foil into a 24-inch-long "snake". Curl this around and place on the prepared rack. Nestle the squash inside it so the squash sits flat on the rack and doesn't roll.
• Drizzle the whole squash with the remaining 1 tablespoon olive oil and sprinkle generously with salt and pepper. Roast until a knife easily slides through all of the layers, 1 hour and 15 minutes to 1 hour and 30 minutes. Transfer to a cutting board and let it sit for 10 minutes. Slice crosswise and serve.

DOUBLE STUFFED BUTTERNUT SQUASH

Steps:

• Preheat the oven to 425 degrees F.
• Halve the squash lengthwise, scoop out the seeds and drizzle with EVOO. Sprinkle with salt, pepper and fresh nutmeg and roast until just tender, 30 to 35 minutes. Remove from the oven and let cool slightly.
• While the squash is in the oven, place a small skillet over medium-high heat and melt the butter. Add the sage leaves to the skillet, gently stirring them around for a few minutes, until they are crispy and a deep green color. Remove the skillet from the heat, set the crispy leaves aside on a paper towel and reserve the brown butter.
• Carefully scoop the flesh of the squash into a bowl keeping the skins intact. Mash with the chicken stock, 1 cup of the Cheddar, 1 cup of the Parm, all of the ricotta, the reserved brown butter, and then adjust seasonings. Stuff the squash shells with the mashed squash mixture, top with a sprinkle of the remaining Cheddar and Parm and bake until the cheese is melted and golden brown on top.
• Remove from the oven and garnish with the fried sage leaves, lightly crushing them in your hand as you sprinkle over the top.
• You may serve a whole half as a meal, or cut each half in halves or thirds and serve as a side.

SAUSAGE-STUFFED BUTTERNUT SQUASH

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Place squash halves in a shallow pan and cover with water.
• Roast in the preheated oven until tender, 35 to 45 minutes. Remove from the oven and cool partially, about 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C).
• Meanwhile, heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; do not drain fat. Add onion and garlic to sausage and cook and stir over medium-high heat until onion has softened, about 5 minutes.
• Remove flesh from squash, leaving 1/3-inch flesh in the shell to keep it sturdy. Mix squash flesh, sausage mixture, Parmesan cheese, bread crumbs, parsley, oregano, and cayenne together in a bowl. Stuff squash shells with mixture.
• Bake in the preheated oven for 25 minutes.

STUFFED BUTTERNUT SQUASH

Steps:

• Cook the pearl barley following pack instructions, crumbling the stock cube into the boiling water for extra flavour. Drain and set aside to cool.
• Meanwhile, toast the pine nuts and almonds in a dry pan until nutty brown. Tip into a bowl and set aside. Use the same pan to toast the fennel and coriander seeds for a couple of mins, until aromatic. Grind the spices using a pestle and mortar.
• Cut the squash in half lengthways through the centre. Scoop out and discard the seeds and any fibrous bits. Keep scraping to carve out a channel down the centre of both squash halves for stuffing, you may need to score the flesh with a knife first if your squash is very firm. The squash shell should be about 1.5cm thick all over when you've finished. Roughly chop any squash you remove and set aside. Score the flesh of the 2 squash halves in a criss-cross pattern, trying not to pierce the skin, rub with 1 tbsp oil and season well.
• Heat oven to 180C/160C fan/gas 4. Heat the remaining 2 tbsp oil in a pan and cook the onion, chopped squash and leek for 8-10 mins until soft. Stir in the garlic and cook for another min. Add the pearl barley, nuts, spices, feta, herbs, dried fruit and lemon zest. Season well and cook for a min or 2 more, then pack the filling into the cavities in the 2 squash halves, keep any leftover stuffing. Tie the halves back together with kitchen string, as you would a joint of meat. The squash will shrink a little as it cooks, so make sure you make the knots nice and tight. Rub the outside with a little more oil and season well. Alternatively, wrap well in foil.
• Place in a roasting tin lined with some foil or parchment and cook for 1 hr. Check if the squash is cooked by inserting a knife, it should go in with little resistance and the flesh should feel soft. Scatter any remaining stuffing around the squashetta and return to the oven for another 5 mins to warm through. Mix the tahini, lemon juice, honey and a drizzle of water to make a dressing. Carve the squash into slices and serve drizzled with the tahini sauce and scattered with parsley.

STUFFED BUTTERNUT SQUASH

Steps:

• Heat the oven to 400. Peel and trim the squash; separate the necks from the bases. Scoop out the seeds from the bases, and reserve. Roughly dice the necks into pieces no bigger than 1/2 inch.
• Rub the hollowed out bases inside and out with olive oil; sprinkle with salt and pepper. Stand them up on a rimmed baking sheet, and roast, flipping once, until they are browned all over and you can easily pierce the flesh with the tip of a sharp knife, about 1 hour.
• Meanwhile, soak the porcinis in 1 cup hot water until soft; remove, and chop them, reserving the liquid. Put 3 tablespoons olive oil in a large skillet over medium-high heat. When the oil is hot, add the onion and cook, stirring occasionally until it begins to soften - about 5 minutes. Add the chopped squash and porcinis, and sprinkle with salt and pepper. Cook, stirring occasionally until the squash is nicely browned, 8 to 12 minutes.
• Add the red wine, stirring to scrape up any browned bits from the bottom, and let it bubble away until it almost disappears. Add the porcini soaking liquid (leave any sediment behind) and the stock. Bring to a boil, then reduce to a simmer. Cover partly and cook, adding more liquid if the pan gets too dry, until the squash is very tender, 10 to 15 minutes; taste, and adjust seasoning.
• Put 1 tablespoon olive oil in a separate small skillet. When the oil is hot, add the squash seeds and cook, stirring occasionally until golden brown and crisp, 4 to 6 minutes. Turn off the heat, add the chopped sage, lemon zest and a sprinkle of salt and pepper, and toss.
• When the squash bases are done, spoon the chopped squash mixture into the cavities (save the leftover stuffing, or serve it on the side). Sprinkle the squash seeds over the top, and serve.

STUFFED BUTTERNUT SQUASH RECIPE BY TASTY

Steps:

• preheat oven to 400°F (200°C).
• Cut butternut squash in half lengthwise and scoop out seeds.
• Drizzle halves with 1-2 tablespoons olive oil and sprinkle with salt and pepper, to taste.
• Bake squash for 45-50 minutes until soft enough to scoop, but not completely cooked. Set aside to let cool.
• In a pot or sauté pan over medium heat, add one tablespoon olive oil. Then add rice and vegetable stock. Cover the lid and cook it for few minutes until the rice is soft.
• Add garlic, tomatoes, black beans, corn, cilantro, cumin, chili powder, and salt and mix well until the spices are fragrant.
• Scoop out insides of squash leaving a 1-inch (2 cm) border around the edge. and add it to the rice mixture. Then add cheddar cheese.
• Now, scoop rice mixture into squash halves until full. Sprinkle more cheddar cheese on top.
• Bake 400 °F (200 °C) for 40 minutes.
• Enjoy!

FESTIVE STUFFED BUTTERNUT SQUASH RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• Cut butternut squash in half lengthwise and scoop out seeds.
• Drizzle halves with 1-2 tablespoons olive oil and sprinkle with salt and pepper, to taste.
• Bake squash for 45-50 minutes until soft enough to scoop, but not completely cooked. Set aside to let cool.
• In pot or sauté pan over medium heat, add one tablespoon olive oil. Then add onion and sauté until translucent. Add garlic and cook for 3 more minutes.
• Add chickpeas, thyme, sage, salt, and pepper. Then sauté until chickpeas are golden and spices are fragrant.
• Add quinoa to pan, stirring constantly, toast quinoa for 2-3 minutes.
• Add vegetable broth and bring to a boil. Then cover and reduce heat to a simmer. Let simmer for 15-20 minutes.
• After 15-20 minutes, uncover and stir in kale. Then cover and let simmer for five more minutes or until kale is wilted.
• Stir in pumpkin seeds and dried cranberries and sauté for 3-5 more minutes. Remove pan from heat and set aside.
• Scoop out insides of squash leaving a 1-inch (2 cm) border around the edge. Then scoop quinoa mixture into squash halves until full.
• Carefully flip one squash half on top of the other.
• Using 5 pieces of cooking twine, carefully tie the two squash halves together into 6 equally spaced sections.
• Return stuffed squash to oven for 5-10 more minutes.
• Remove from oven and let rest 10 minutes. To serve, Cut thick slices using twine to hold squash halves together.
• Enjoy!